chocolate factory tour in india

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World Chocolate Day: 4 Artisanal Labels That Offer Chocolate Factory Tours In India

• - Know where your chocolate comes from

• July 7, 2024

The remarkable rise of artisanal chocolate brands that blend traditional techniques with innovative flavours has birthed curious consumers who are keen to know where their chocolate comes from. And that’s why, Indian chocolatiers are inviting enthusiasts and connoisseurs to not just indulge in their offerings but also witness the magic behind the scenes via chocolate factory tours.

Brands provide a unique opportunity to explore the journey of Indian cacao pods transforming into exquisite chocolate bars. From understanding the intricacies of bean-to-bar production to indulging in exclusive tastings, these tours offer an immersive experience into the world of fine chocolate and let you take on the role of Willy Wonka. Join us as we embark on a sweet adventure through India’s most captivating artisanal chocolate factories, uncovering the passion and craftsmanship that goes into every bite.

1. The Cacao Mill by Subko, Mumbai

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Known for its robust coffee, Subko also ventured into the space of chocolate last year and holds chocolate factory tours twice a week in its Cacao mill in Colaba. Here, you learn how fine Indian cacao pods turn into craft chocolate bars. From cracking open cacao pods to tempering and setting chocolate, the tour will take you through the meticulous stages of creating chocolate. Explore The Cacao Mill and gain insights into the different types of equipment used to create craft chocolate, taste fine cacao from the Indian subcontinent and experience the Pod to Bar platter where each component of cacao in various stages is explained. The tour ends with you making your own chocolate bar with customisable toppings and tasting the Subko Cacao shot made with cacao juice.

Date: Every Tuesday + Thursday

Time: 5-7  pm

Price: INR 1299

For more information, read here .

2. Manam Chocolate Karkhana, Hyderabad

In the bustling area of Banjara Hills stands Manam Chocolate Karkhana featuring a large Manam chocolate tablet-inspired wooden door. Step inside a chocolate lover’s paradise that graces you with a chocolate fountain wall, and an expansive range spanning over 250 products. But before exploring the elaborate retail selections, take a 90-minute tour of how these indulgent bites come to life.

At Manam Chocolate Karkhana, you get to watch the live chocolate-making process, starting from the magical transformation of raw cacao beans into luscious chocolate as it goes through necessary industrial processes of cracking, winnowing, grinding, refining, conching, tempering, and moulding. The chocolate experts also give you a glimpse of how Indian cacao should be grown, harvested, and fermented to unlock its characteristically robust flavours.

Along the way, you’ll visit the kitchen, learning how our chefs turn velvety couverture into an endless array of desserts and confections. Every tour winds down with a sampling session, where you’ll delve deeper into the nuances of flavour, texture, and aroma. And before you leave, you get to make your own chocolate bar with your choice of toppings.

Price: INR 2,000 per person

For more information on bookings, read here .

3. Colocal, New Delhi

Colocal Chocolates’ Dhan Mill outlet was conceptualised to introduce the audience to the world of Indian craft chocolate and bring them closer to the bean-to-bar experience. While a tour of the chocolate factory is available on request every day for walk-in guests, Colocal has now introduced an immersive Chocolate Tasting Workshop that gives you a taste of the magic of cacao and single-origin Indian chocolate every step of the way.

Led by Colocal’s co-founder Anshi Saxena, this insightful workshop begins with a guided tour of the chocolate factory, followed by a sit-down experience where you put your tasting skills to test and discover the beauty of Indian cacao in its many forms. It ends with a fun DIY session, where you get to make your own personalised chocolate bars to take home.

When: Once every month; upcoming workshop on 20th July 2024

Timings: 10 am-12 pm

Price: INR 2500 (Early bird registrations at INR 2000, valid till 7 days in advance)

To register:  DM @colocalchocolates

4. Mason & Co., Auroville

This artisanal brand from Auroville gives you a tour of the bean-to-bar process at its chocolate factory. Here, you’ll get to watch the skilled workforce that consists of local female workers from the village who are trained in the art of chocolate making and also taste Mason & Co.’s unique flavours along the way.

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Chocolate Wonderland

The divine cacao fruit is known as Theobroma - an ancient Greek term translating to 'Food of the Gods', a moniker it has earned for the elixir it bestows upon humanity - chocolate.

This experience takes you on an immersive chocolate factory tour, where you get to see the bean-to-bar journey, followed by.a tasting that engages all your senses into understanding different chocolates, ingredients that contribute to their aromas and flavours and discern pure chocolates from chocolate-flavoured desserts.

The experience includes a tour of the bean-to-bar chocolate factory, an  immersive chocolate tasting and making of your own chocolate bar to take home.

• An immersive chocolate factory tour to understanding of the history, making process and composition of bean-to-bar chocolates.
• A guided tasting of 5-6 varieties of chocolates to understand different tastes and nuances.
• A demonstration of chocolate tempering and a chance to make your own bar of chocolate.
• The ability to discern good chocolates. 
• One ticket is valid for one participant.
• Ticket price includes the cost of all the ingredients and materials required for the tasting.
• Registrations close on the day of the experience - an hour prior to the start time, subject to availability of seats.
• Cancellations, refunds and transfers, if any, will be as per our Refund Policy .

Email - [email protected] Mobile - +91 82629 16889

As our cities swell, we tend to do fewer and repetitive things for recreation. With Trove, you get to break the monotony and explore fresh activities in your city, meet like-minded souls, and develop a deeper appreciation for the finer things.

Most of us likely resonate with terms like 'workshops' or 'events.’ What makes these an 'experience' is the energies we put into scouring the right artists, creators and storytellers, to ensure that each Trove Experience leaves you enriched with meaningful moments to collect for your very own treasure trove.

Prajnay Garg is the Founder & CEO, and Richa Chaudary is the Founder & Product Expert at Darkins Chocolates.

Richa has always been a passionate chef/baker and was always very intrigued by chocolate making. She took Prajnay on a tour down south to the beautiful Cacao farms in Andhra, Karnataka & Tamil Nadu and that is where their chocolate journey began.

Darkins started off with only 4 dark chocolate variants from a small garage and a team of 3 people. They have come a long way to become a well known Indian Craft Chocolate brand across India. This experience is a vision that both the founders have had for a long time.

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Welcome to Campco Factory

The factory of your favourite chocolate company in India is located in the midst of a cocoa cultivation area, in a quaint little village called Kemminje in Puttur, the Pearl City of Mangaluru. Our Campco Chocolate factory was set up in 1986 with the capacity to produce 8,800 metric tonnes of chocolate. Today, we produce over 23,000 tonnes of cocoa-based products here . Equipped with the most modern imported machinery, our passionate chocolate artistes produce cocoa mass, cocoa powder, moulded chocolates, premium chocolate bars, and other cocoa-based products all in one place. Doesn’t it sound magical? Scroll and take a visual tour below!

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FACTORY TOUR

An immersive, bean-to-bar experience.

Factory Tour

Upcoming tours.

The tour happens every Saturday!

All bookings must be confirmed by Friday at 12 o'clock; if not, it will be considered for the following week.

To request a private tour, please write to [email protected] .

Tour requests are based on our production schedule & availability. We require a minimum of 6 people for a private tour. We will do our best to accommodate you.

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Explore The Art Of Chocolate Making At These Unique Tours Across India

As a chocolate enthusiast I am always inquisitive to learn more about this delicacy that captivates so many around the world. The symbol of love and celebration is not only a remnant of our childhoods but continues to dominate our cravings, but what makes it so special? Luckily many homegrown companies are now coming together to reveal their secrets with full blown factory tours and more. So if you are eager to learn more about chocolate here are a few tours in India to look out for. 

Mason n Co.

A guided tour of an artisanal chocolate factory in Auroville that takes you through the bean-to-bar process. One can observe the highly skilled workforce at Mason & Co that consists of an all-female team of local village women who are trained in the art of chocolate making. Furthermore you also get a chance to taste all their unique flavours.

Find more information here .

A four hour tour that helps you explore the famous Amul chocolate factory in Gujarat, where visitors get a chance to overlook the entire process. The Amul brand is intrinsic to India’s cultural identity and on this tour one will get to know about the history of the factory, the brand in addition to the interesting facts of chocolate. The tour also offers plenty of photo op’s to cherish the lifetime memories.

M & N Chocolate Museum

Ooty, the city of beautiful gardens and sceneries is now home to India’s first chocolate museum ! Run by a local family who aimed to popularise the benefits of chocolate and the production process that goes into its making. It takes you on a special journey of understanding the origins of a small cocoa bean going all the way up to the packaging stage. Additionally, the history is especially curated in the context of India, beginning from the 1500 BC Mauryan period. 

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NAMASKARA | WELCOME

A terroir centric approach to the art of bean-to-bar chocolate, showcasing the wealth of the indian subcontinent, handmade in mysore., i am naviluna, nuanced | craft chocolate was always meant to be a journey.

MYSORE | Inspired by the magical and majestic city we call home

Established in 2012, NAVILUNA  (formerly Earth Loaf) are one of the first chocolate makers in the world to use organically certified Indian cacao beans exclusively and the first bean-to-bar chocolate house in India. Our journey begins from the cacao bean and ends at the chocolate bar ready for you to enjoy. It gives us far greater control over quality, sustainability and the ability to develop complex flavours in our chocolate. We are committed to harnessing the best of what nature has to offer, highlighting the provenance unique to the terroir of our cacao.

"Pure Innovation & Finesse" 

"Something truly special"

Innovation through flavour exploration

Kerala Single Origin

Tokai Coffee & Pineapple

Longum pepper, Lime & Orange

Collection list, chocolate bars, home bakers, your collection's name.

NAVILUNA 72% Tokai Coffee & Pineapple Chocolate Bar

Sale price Price Rs. 440.00 Regular price Unit price /  per 

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Silver at the International Chocolate Awards - Asia Pacific 2018

Two Great Taste Awards from the Guild of Fine Food U.K. 2017

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Naviluna Mysore PVT LTD K42 Ravamilas Rd, Mysore, KA 570024

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Indulge In Sweet Delights: Experience Manam Chocolate Karkhana Tour

This extraordinary haven isn't merely a store; it's your ticket to a fully immersive wonderland of innovative chocolate delights.

Shraddha Varma

Published On Aug 22, 2023 | Updated On Apr 02, 2024

Imagine yourself as a child, eyes wide with wonder as you're swept into the enchanting tale of Willy Wonka, his mystical chocolate factory, and Charlie Bucket. Fast forward to today, and that magical essence is on the brink of reality as you step into the extraordinary realm of Manam Chocolate Karkhana. Tucked in the heart of Banjara Hills, Hyderabad, this isn't just a store; it's your gateway to a fully immersive wonderland of chocolate delights.  

Now, close your eyes and take a deep breath – the air around you is infused with the intoxicating aroma of freshly roasted cacao beans. It’s promising a journey into the world of velvety richness. As you step into this chocolate haven, you're warmly greeted by none other than Chaitanya Muppala, who spearheads Manam Chocolate.  

Certified as a Level 3 Chocolate Taster, Chaitanya is not just your guide; he's your maestro through this delectable symphony of flavours. But hold on – this isn't a mere tour; it's an immersive experience that's about to awaken all your senses, sweep you through a variety of tastes, make you understand the difference between industrial and craft chocolate, take you through the art of chocolate making, and reveal the captivating saga of chocolate's history.   

But first, story of origin 

The current state of craft chocolate in India is marked by a burgeoning movement that seeks to redefine the chocolate landscape, and Chaitanya echoes the sentiment. The passionate entrepreneur tells us that his aim is not just to make quality chocolate but to elevate the appreciation of chocolate as an art form, spark a wave of curiosity and appreciation among consumers, and showcase the endless possibilities with chocolate. 

Chaitanya’s quest for quality Indian chocolate led to the establishment of Distinct Origins Private Limited (DOPL) in 2021, which sourced fine flavour cacao fruit from West Godavari to ferment, roast, and turn it into decadent chocolate varieties. This marked the inception of India's largest Cacao Fermentery, uniting over 100 farmers across 1,500 acres. Anchored by a passionate team including Chef Ruby Islam, Chef Sukumar Maharathy, and Anand Sinha, Manam Chocolate boasts the potential to emerge as a testament to the potential of craft chocolate in India. 

Immersive chocolate karkhana (factory) tour

Enter the Manam Chocolate Karkhana for quality chocolate, confections, and snacks, and stay for an immersive tour. At this one-of-a-kind space, cacao beans transform into treasures in glass-enclosed rooms that can be witnessed from a distance. It is a mesmerising process of transformation, to say the least. 

From the initial roasting of cacao beans, where their flavours deepen and intensify, to the delicate cracking of shells and precise winnowing to remove husks – every step is a symphony of expertise and requires human and machine intervention from time to time. 

As the cracked nibs are meticulously milled into a luscious paste, the air fills with the promise of velvety texture. You then move on to witness cacao butter pressing, conching, tempering, and finally being used at the chocolaterie to create snacks and confections. 

It's an interesting showcase of artistry and science, where each stage contributes to the final masterpiece that graces our taste buds. 

Unwrapping the world of chocolate

The Manam Chocolate Karkhana has a small space assigned for Manam Classroom. This area is for enthusiasts who want to delve deeper into the world of chocolate, engage with like-minded individuals, experience tasting sessions, and enjoy more nuanced experiences with chocolate.   The chocolate-tasting session at the Manam Classroom begins with the essence of chocolate – raw cacao beans. Progressing through various chocolate types and varieties – including 100% dark and 60% dark from West Godavari, Oat Mylk, 82% Dominican Republic, and 42% Vietnam Milk – the tasting experience becomes a journey of diverse flavours and textures.  

Each craft chocolate, as it melts on the tongue, unveils a symphony of flavour notes and textures. The complexity of craft chocolates reveals layers that evolve with each passing second. In stark contrast, industrial chocolates, though pleasant, pale in comparison, lack the depth and character of their craft counterparts. 

Bean to endless possibilities

Manam Chocolate goes beyond the usual bean-to-bar approach to showcase the innumerable possibilities that chocolate offers. Currently, it has 45 categories reflected in 250+ unique products including signature tablets (bars), bonbons, truffles, nama, barks, fudge , palettes, macarons, brownies, snacks, drinking chocolate, spreads, cakes, and pastries, to name a few.  

With the Manam Signature Tablet Collection, patrons can explore 43 meticulously crafted tablets, each a testament to delicate flavours. These include a single farm series that pays homage to their partner farmers in West Godavari, a single origin series that celebrates diverse Indian cacao regions, a creative fermentation series that blends native ingredients, and signature infusions that meld West Godavari cacao with unique flavours, and then there’s the alternative series, which offers jaggery and Oat Mylk (oat milk) as dairy alternatives. 

The signature bonbons, truffles, nama, fudges, brownies, and palettes fall under their chocolatier’s indulgence collection; while clusters, barks, macarons, delicate thins, and pâte de fruit, under their snacking collection. Manam also has a baker’s collection that boasts baking cacao nibs, chocolate tablets and pods, cacao butter tablets, and baking cacao powder. Their drinking chocolate comes in a rustic yet elegant mug, which is reusable. In addition, the store is filled with layer cakes, entremets, ice creams, sorbets, and more, to ensure consumers have plenty of reasons to revisit.  

Commitment to ethics  

Transparency and sustainability permeate every corner of Manam Chocolate Karkhana. Each chocolate product narrates its origin story, embodying the journey from the farm to the final product. Beyond storytelling, the carbon footprint of each product is displayed, prompting conscious choices.  Manam exemplifies fair-trade practices by directly collaborating with farmers and taking charge of the cacao fruit's journey from field to drying and fermentation. It's a symphony of craftsmanship, each step carefully orchestrated to attain flavour perfection. 

A future crafted in chocolate 

As patrons leave Manam Chocolate Karkhana, they carry not just boxes of chocolates, but an appreciation for the artistry, ethics, and passion embedded in each creation. The experience resonates far beyond the last bite, leaving memories that linger and a desire to revisit this realm of chocolate craftsmanship and culture.

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DARK CHOCOLATE

55% Cacao Single Origin Dark Chocolate

66% Cacao Single Origin Dark Chocolate

72% Cacao Single Origin Dark Chocolate

85% Cacao Single Origin Dark Chocolate

Key categories.

Baking Chocolate

Chocolate Bars

Inclusion Bars

Ever wondered where your favourite bar of chocolate comes from? It is this inquisitive question that led to the inception of Colocal Chocolates in 2020.

Featuring India’s first live chocolate factory with a cafe, we set up our first outlet in Delhi’s Dhan Mill Compound with a vision to bring the audience closer to the bean-to-bar experience.

We take pride in making Indian origin chocolates from scratch and invite you to experience the process at our chocolate factory any day of the week.

Colocal also has cafes in Khan Market and Noida and we’re ever so grateful for the love we receive across all three outlets, every single day.

OUR CHOCOLATE

We work with cacao farmers in Kerala and Andhra Pradesh, who carefully hand pluck cacao pods and send us fresh batches of cacao beans once they’ve been sorted, dried and fermented. The beans then undergo meticulous roasting, melanging and conching processes at our chocolate factory in Dhan Mill, to make beautifully tempered craft chocolates. By adding just two ingredients – cacao butter and pure cane sugar – we make our signature chocolate bars featuring the richness of 55%, 66%, 72% and 85% cacao respectively.

BAKING CHOCOLATE

A Day at Colocal Chocolate Factory

Latest news.

Colocal Opens Its Doors In Noida For Coffee And Food Lovers

This café is a fan favourite for Sunday brunches, casual dinners, and lunches because of its cosy atmosphere. Besides, it also welcomes pets, and you can order food from their menu for your four-legged friend.

The best hot chocolate in Delhi, as per the city’s foodies

Colocal in Dhan Mill make their own chocolate. They ask you the percentage of cocoa you want in your drink. The servers, too, know their chocolate, so whether you want 55% or 72%, a milder or a darker hot chocolate, they serve you the kind you want.

Bira 91 taproom and Colocal Chocolate collaborate to make beer bonbons

You can have have your chocolate and drink it too. Beer Bonbons by Bira 91 Taproom and Colocal Chocolates have come out with limited-edition beer bonbons for the NCR audience.

At Colocal, it’s more about product development than footprint

Anshi Saxena, co-founder of the artisanal chocolate dining brand, says that apart from catering to consumption, the company is also focused on educating people on the bean-to-bar process.

Getting into the chocolate process

Sheetal Saxena of Colocal speaks about how her company uses Indian Cacao and processes for bean to bar for a product, she feels, which is high quality and local.

Chocolate brand, Colocal, launches second outlet in Delhi’s Khan Market

It recently completed one year of its flagship store in Dhanmill Compound Chattarpur. Colocal, a bean-to-bar chocolate brand, was founded by Sheetal Saxena along with her husband, Nishant Sinha, with an intention to ‘redefine the chocolate indulgence experience’.

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PASCATI, artisan chocolate

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BEAN to BAR | Crafted in Small Batches

Dark chocolate artistry starts with the bean. Pascati is among only a handful of chocolate makers that controls every step of this art of chocolate making.

Batch after batch of the finest cacao beans sourced from select plantations in Kerala make the unhurried journey from bean to bar  or bon bon. We roast, crack, winnow, conch and temper in a carefully controlled environment to achieve flavours of complexity and finesse that make Pascati indulgence worthy.

In our endeavour to use the finest quality ingredients and commitment to sustainable sourcing, we became India's first Certified Organic & Fairtrade chocolate maker.

Product Range

Inclusion & single origin bars, festive gift hampers, cacao powder, bulk cacao products, book a tour of our factory.

Inquisitive to learn more about the craft? Book your experience on AirBnb to see the process yourself. The experience involves a little bit of theory covering the history and process of cacao beans to chocolate. It will be followed by a sampling of a few bars and ended with a tour of the factory.

..beans sourced directly in their country and inclusions made with fresh and exotic ingredients..

If you were waiting for better chocolate made in India, you got served. The bean-to-bar mania in this South Asian country is exploding and is creating fierce competitors that aren't afraid to show what they've got. With beans sourced directly in their country and inclusions made with fresh and exotic ingredients, Indian chocolate is set to be a big player in the fine chocolate industry in 2019. One of those raising brands will definitely be @pascatichocolat. Showcasing for the first time at the @nwchocolate in Seattle in November 2019, positive feedback about this chocolate was floating all around the room.

While this chocolate is vegan, it is also organic.

Our favourite chocolate to have in Mumbai is @pascatichocolat . While this chocolate is vegan, it is also organic — which, for us is a huge plus. The rose and almond is a super special blend and our personal favourite, but to be honest they’re all delicious.

From sourcing to tempering, there is A LOT going on behind his bars!

Craft chocolate isn't the easiest subject to explain. Our exhibitors have their fair share of teaching to do to make sure our attendees understand the work behind every chocolate bar (and the consequent price tags). This is why we are in love with this shot that captures @pascatichocolat's founder Devansh Ashar explaining his bean-to-bar operations in India. From sourcing to tempering, there is A LOT going on behind his bars!

The fruity raspberry , crunchy and tart hibiscus in the delicate sweetness of 60% cacao are fascinating combination

I’m enjoying this 60% inclusion raspberry & hibiscus dark chocolate from @pascatichocolat ( India ). This bar has sweet floral and fruity aroma, brittle snap. The fruity raspberry , crunchy and tart hibiscus in the delicate sweetness of 60% cacao are fascinating combination.  

A piece of this bar melting in your mouth...

This bar (Paan) from is from @pascatichocolat , one absolutely fantastic indian bean to bar maker uses 72% cacao and natural paan flavorings. A piece of this bar melting in your mouth is THE way to wrap up a heavy Indian meal.

Organic & Vegan, Cacao Powder, 250g

Sale price Price Rs. 810.00 Regular price Unit price /  per 

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World Chocolate Day 2024: 10 Artisanal Chocolate Makers In India

World chocolate day.

World Chocolate Day is celebrated on July 7 every year. This delicious treat was first cultivated in South America at least 5,300 years ago. India is home to various artisanal chocolate brands that make single-origin chocolates. Here are 10 of the best you should purchase.

With no preservatives, additives or refined sugar, their cacao beans are grown under ethical and sustainable conditions by skilled Indian farmers. Try their bestselling All Things Breakfast (64 per cent Malabar dark chocolate with coffee and biscotti) bar.

The Whole Truth Foods

Their chocolate factory sources single-origin beans from the Idukki district in Kerala which is then topped with Omani dates to create a range of dark chocolate bars that are healthy and lip-smackingly good. Try their 71 per cent dark chocolate bar.

This company prides itself on prioritising people, the planet, plants, performance and then profits. Their single-origin and organic chocolates come in plastic and wood pulp-free packaging. Try their bestselling 55 per cent dark milk Irish cream coffee bar.

Mason And Co

The highly skilled workforce at Mason and Co consists of an all-female team who are trained in the art of chocolate making. The farms they work with in Kerala, Tamil Nadu and Karnataka are certified by the USDA, the EU and India Organic. Sample their 70 per cent chilli cinnamon chocolate bar.

This bean-to-bar chocolatier makes its products by hand in Mysuru. Formerly called Earth Loaf, Naviluna claims to be one of the first chocolate makers in the world to use organically certified Indian cacao beans exclusively. Pick what you like from their “Almost Dark” range.

Colocal is India’s first live chocolate factory in Delhi. They use only two ingredients to make their chocolates: Indian cacao beans, which are ethically sourced, and cane sugar. Visit their 65-seater premises or buy their 85 per cent single-origin dark chocolate online.

Pascati makes its chocolate bars in small batches like other chocolatiers on this list. They source their cacao beans from Kerala and process them in a carefully controlled environment to achieve complex flavours. Buy their orange cinnamon hazelnut and blueberry walnut bars.

This chocolatier is an environmentally and socially conscious gourmet producer of dark chocolates, cacao derivatives and nut butters. Buy their 65 per cent to 70 per cent intense dark chocolate pack of four bars online.

Fantasie Chocolate

With a 75-year-old legacy, Fantasie has been crafting chocolates since 1946. Truffles, creamy milk chocolate and soft-centred pralines have been some of the brand’s signature creations. Try their 70 per cent dark chocolate with sea salt almond.

Kokomaē produces an array of chocolate delicacies like Belgian bars, dragées, truffles, bonbons, spreads and bean-to-bar chocolates from their plantations in the Idukki district of Kerala. Try their 70 per cent dark chocolate and 60 per cent dark chocolate bars.

10 Desserts That You Must Try On Your London Tour

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From Kahwa to Guntur Chillies, 6 Indian Artisanal Chocolatiers Whose Eclectic Blends Are Insane!

This World Chocolate Day, here's a list of artisanal chocolate makers based in India whose concoctions will leave your mind boggled and your tongues salivating.

O ne thing that brings the entire diverse world towards a common consensus is chocolate.

A love story that begins from childhood and lasts forever, chocolate is rightfully known as the food of the gods. Often, the go-to de-stress ‘food’ for people from all walks of life, one can never explain or get over the obsession of chocolates.

Chocolate is love.

Over the years, people have experimented with flavours and given chocolates a gourmet avatar. More commonly known as artisanal chocolates, chocolatiers are getting unbelievably creative and experimental with their infusions.

This World Chocolate Day, we bring you a selection of artisanal chocolatiers based in India whose concoctions will leave your minds boggled and your tongues salivating.

1. Earth Loaf

Based in Mysore, Earth Loaf was started in 2010 as a craft foods project dedicated to uniting people and nature through a blending pot of nutrition and gourmet, well-crafted foods.

One of the first chocolate-makers in the world to use organically certified Indian cacao beans exclusively and one of the first bean-to-bar chocolate-makers in the country, Earth Loaf offers a range of the exquisite combinations in their variety of artisanal chocolates.

Jackfruit & black pepper, mango, red capsicum & chilli, coconut, ginger & gondhoraj, tokai coffee & pineapple — these are some of the never-before-heard flavour blends by Earth Loaf.

Apart from chocolate bars, they also blend a range of cacao-infused teas and sell organic food commodities grown in India.

Bean Therapy

Fiery teja chillies from Guntur, sticky brittle chikki from Lonavala, nutty and green tea flavours of the Kashmiri kahwa tea, watapi coffee beans grown in Karnataka and Himalayan pink salt.

Offerings of a Mumbai-based chef and chocolatier Sanjoy Solomon under the label Bean Therapy, these are artisanal bars with eclectic Indian ingredients infused with Belgian Callebaut chocolate that yell out exotica.

Think of it, Guntur chillies that are enough to fire up your entire existence, infused with chocolate?

Or the all-time favourite nutty chikki?

Who would have even thought of that?

Mason & Co.

Based in Pondicherry, a French husband-wife duo Fabien and Jane Mason, operate their chocolate label Mason & Co straight out of Auroville.

Another bean-to-bar chocolatier that directly works with organic certified farms in Tamil Nadu and Karnataka, their offerings include gourmet flavours ranging from chilli & cinnamon, rosemary & sea salt, peppermint, peanut butter, roasted sesame seeds to espresso.

Apart from the miscellaneous assortment of flavours packed in a chocolate bar, they also have chocolate-infused herbal teas and organic cacao powders.

Smitten Bakery & Patisserie

Initially ventured as a baking business, Smitten Bakery & Patisserie by Mandakini Gupta, former television journalist-turned-home baker, offers an array of interesting additives like fruits, nuts, spices, coffee and even seeds amidst her handmade chocolate bars.

With Belgian Callebaut and the French Cacao Barry, the chocolates have unusual flavour pairings like pistachio and raspberries, almond, currant and sea salt, hazelnut, fig and orange, pumpkin seed and candied chilli, peanut caramel crunch and roasted coffee bean.

Much of the components in Mandakini’s chocolates are locally produced.

While the citrus component in the hazelnut, fig and orange chocolates head straight from her parents’ farm, the roasted coffee-infused ones use beans from Blue Tokai.

A common passion in chocolate is what led Kuhu Kochar and Tejasvi Chandela to start All Things in 2015.

Each of their artisanal creation is a personification of their philosophy — celebration of the simple joys of life, be it travel, childhood memories, favourite season or even music.

Insisting upon personally handpicked ingredients that are fused into exotic combinations, each bar has its own story to tell.

Like the self-explanatory Summer bar with Belgian white chocolate and a centre of Alphonso mango compote or the Jaipur bar that is appropriately wrapped in pink paper and has a rich combination of whiskey and dark chocolate.

Chockriti, an amalgamation of words Choc (short for Chocolate) and Kriti, Sanskrit for ‘ work of art’, was found in 2013 by Pragati Sawhney and crafts gourmet chocolates.

Not taming inspiration to be homebound, Chockriti’s artisanal creations have flavours from far-flung countries like France, England, Japan, and Arabia.

The eclectic flavours range from earl grey, kaffir lime, jasmine green tea, masala chai, salted caramel, mango chat, saffron pista, lemongrass, and even pumpkin cranberry spice.

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Ooty Now Has India’s First Chocolate Museum

The manicured gardens, majestic mountains, picturesque scenery might be some of the reasons you would want to visit Ooty. But did you know that Ooty has India’s first Chocolate Museum? Yup! Chocoholics, this is the ultimate paradise, and museums couldn’t have been more delicious. The M&N Chocolate Museum is nestled in a corner of Tamil Nadu’s Ooty. It’s run by a local family who aim to create awareness about the benefits of chocolates, its production processes and pay tribute to nature’s sweetest blessing.

What’s In It?

This chocolate museum takes you on a journey right from the extraction of cocoa beans to the manufacturing of the chocolate bar. It exhibits both ancient as well as modern techniques of preparation of chocolate. You can understand the history of chocolate dating back to 1500 BC when Mayans prepared Cocoa drinks from Cocoa beans. The charts and posters adorning the walls will further enlighten you about the process of preparing chocolates.

The M&N Chocolate Museum has over 100 chocolates on display, making sure that every guest who enters this museum, will leave craving for a chocolate bar at the end of the museum tour. The museum has also entered the LIMCA Book of Records for creating India’s longest chocolate bar, which is 18 metres in length. The best part is that the museum also has a life-size mannequin which is dressed in clothes made out of chocolate. Apart from this, the museum contains structures and models prepared out of different kinds of chocolates.

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Also Read:  Check Out This Insta-Worthy Dessert Museum In Manila, Philippines

What’s More?

Unleash your inner Willy Wonka at this chocolate paradise by trying to handcraft your own chocolates here, thanks to the do-it-yourself chocolate making kit. You can make your own chocolate and eat it too! Do take some delicious gifts back home as there are Premium, Vintage and Classic collections of chocolates which make for the best souvenir ever.

After all Ooty Chocolates have a unique taste that will tingle your palate with its homely, earthy and decadent flavours. You might have visited alot of museums but this is one of a kind, so the next time you plan on visiting Ooty, you know its time to take yourself on a chocolatey ride! If you love chocolate then Indulge In Mumbai’s Iconic Subhash’s Chocolate Sandwich At Matunga

Address: M & N Chocolate Museum, Ooty-Mysore Road, near HPF, Ooty, Tamil Nadu 643005 Timings: 9 am to 7 pm Cost: ₹20 per person Contact: 0423 244 3666

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Inside The Cacao Mill By Subko, Mumbai’s First Chocolate Factory

The good folks at Subko have created something rare. Mumbai’s first ever chocolate factory, inconspicuously situated amidst the bustling by-lanes of Colaba. Since it’s opening, coffee and chocolate enthusiasts alike have been drawn by the promise of an edible pod-to-bar experience, staying for the specialty coffee-maker’s signature roasts and bakes in a sun-drenched setting that’s as rustic as it is welcoming. Here’s everything you need to know about The Cacao Mill by Subko.

Tell Us More About The Space

The Cacao Mill is housed in what was once an old textile mill and later an art gallery. High ceilings and a capacious sense of space run in parallel with Subko’s minimalist design philosophy.

The ground floor is were you can discover Subko’s collection of craft chocolate in The Cellar, a temperature-controlled experiential room; or explore the pod-to-bar process, starting with the raw cacao fruit (that you scoop and enjoy much as you would a custard apple) through to crunching on cacao beans.

Meanwhile, the mezzanine level has seating with plenty to whet your appetite by way of Subko’s craft bakes and their signature specialty coffees. The beverages are as intriguing as you’d expect, with with on-tap offerings including a tea tonic crafted from the cacao shell.

But Really, What’s So Special About The Chocolate?

The supply chain for single-origin cacao in India has been notoriously fraught with challenges. Subko Cacao is striving to simplify things by working directly with Indian farmers right from looking over the process of fermentation and their drying practices, to processing and transferring knowledge. Their terroir collections are committed to showcasing single estates from across the country.

The chocolate bars are set apart by the process of carbonic maceration, the technique traditionally used to soften tannins in red wines to amplify their fruitiness. By applying this process to cacao, Subko have intensified the richness of chocolate, imparting a sultry velvety mouthfeel to wacky flavour compilations borne from their experiments. Think Podi Almond Bar (chocolate with a desi kick) to the likes of a Kashmiri Walnut Chocolate Chip Cookie Bar and The Kulfi Bar.

How Is The Subko Cacao Mill Integrated With The Craftery & Bakehouse

Everything you see and sample at the Cacao Mill is reflective of Subko’s signature design philosophy. And yes, there are baked goods aplenty constellating on Subko’s new lines of chocolate, while certain coffees and other beverages also make use of cacao.

Getting There

The Cacao Mill, 2nd Pasta Lane, Market, Badhwar Park, Apollo Bandar, Colaba, Mumbai, Maharashtra 400005

Website: https://www.subko.coffee/pages/subko-cacao

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One Comment

Dear Subko Team, I am Smriti, a Spanish Teacher at B D Somani. I have visted the coco mill and had this idea to bring a group of students from grade 7 to visit the mill. They have already studied about the origin of the chocolate and when I mentioned to them that there is a mill that is close by which can give me more details and history into the origin of cacao, they were all very excited. Please let us know how does this work. They would be a group of about 30 students with three teachers. My contact number is 9891314312. We would be so very grateful to have our students at your mill and explore not just cacao but also the historical mill. Regards, Smriti

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Mumbai gets a new chocolate factory in the form of The Cacao Mill by Subko

Past the bustle of Mumbai’s  Colaba Causeway, down the road from the neighbourhood temple and bylane away from the din of hungry diners at Kailash Parbat, is a tiny little mill worthy of your attention. It’s here where workers patiently mix, grind and coax a notoriously fussy ingredient into a thing of joy. Welcome to The Cacao Mill by  Subko , the artisanal coffee brand’s  chocolate venture. 

Inside The Cacao Mill by Subko, Mumbai  

In a space that in previous avatars was a textile factory and later an art gallery, there now stands Mumbai’s first  chocolate factory, where customers can stroll in and enjoy treats from the factory’s bakery section, get an edible pod-to-bar experience, sip on Subko coffee or hot chocolate and peruse a mad cool line of craft chocolate. “Let me take you through it—it’s kind of crazy,” says Subko founder, Rahul Reddy, as he welcomes us into the space. What you’ll immediately notice as you step in—apart from the heady smell of chocolate and coffee in the air—is the sense of space in the factory. Sunlight streams through the skylights, lighting up a tiny little cacao plant that lies—literally and figuratively—at the heart of this operation. “We’re now known for our artisanal, signature approach to coffee and when you think of it, coffee and cacao are cousins. With artisanal chocolate, like with coffee, there needs to be keen attention to detail around the region, roasting and farm-level practices. It’s been a long journey, but we’re glad we're here.” 

Inside the grinding room. Photo: Jeff Nelson

It’s notoriously hard to work with single-origin cacao beans in India, due to the nature of a tricky supply chain. Subko Cacao is focused on changing this, by working closely with Indian cacao farmers and by doing frequent terroir collections that feature single estates across the country. “Kerala has been known for the best cacao beans in India, but we’re now shining a light on farms in Andhra Pradesh and Karnataka too,” explains SUBKO Cacao’s director of chocolate Manali Khandelwal, (who, in my personal opinion has quite possibly the best designation in the world.)

While the city does have a sweet tooth for craft chocolate—as witnessed at the recently-concluded Indian Craft and Cacao Festival last week—there has been no accessible space within city limits for chocolate enthusiasts to watch experts gently temper, demould and work their magic with chocolate. At the Cacao Mill, you can do just that, as you chomp on the product yourself. 

Minis melting on sourdough. Photo: Hassan Haider

On offer is a range of edible chocolate items created by Subko’s bakehouse, apart from coffee (of course) and drinks that use different parts of the cacao crop. Think a refreshing cacao shell tea tonic, chocolate and brie sourdough toasts with slabs of melted Subko Cacao, pain au chocolat experiments and cold brews on tap. If you want to learn more about the pod-to-bar process, definitely try the edible pod-to-bar experience, which will allow you to taste and understand the many levels of expertise that goes into the making of your favourite dessert: you’ll start with the raw cacao fruit, which you can scoop and taste like a custard apple; taste cacao juice, a zingy, refreshing byproduct from the fermentation process, crunch cacao beans, taste creamy cacao butter, sniff and pinch cacao powder before tasting Subko Cacao’s finished product. Through the process, you will have a trained member from the team explain terroir and taste as you go along. Hankering for something savoury? The bakehouse’s regular offerings—such as the Podi BG—and other signatures, will be available too.

A cacao plant lies at the heart of this operation. Photo: Jeff Nelson

Subko Coffee fans will also notice an evolution of the bakehouse’s best hits like the Kashmiri Triple Chocolate Cookie, a 2.0 version of the wildly popular Kashmiri Walnut Sea Salt Choc Chip Cookie. While there aren’t any cocktails on offer, you can enjoy Subko Cacao’s two variants of the luxuriant Subko mousses–made with homegrown Indian gin, 39% white chocolate and 70% dark chocolate, juniper and topped with sesame and peanut tuiles, respectively.  

Inside the cellar. Photo: Jeff Nelson

But perhaps the most exciting part of the Mill is the Cellar, a temperature-controlled experience zone where customers can truly discover the range of the Subko Cacao line. Pick from dark, milk and white bars that feel adult, with the addition of vanilla, as well as bars born from crazy experiments. The team has been able to apply the process of carbonic maceration—a technique used to soften tannins in red wines and make them fruitier—to cacao, to create rich, velvety bars of chocolate. There are also ‘filled’ experiments— artisanal takes on classics like Twix, Snickers, Bounty and Reese’s, as well as cubes (available in big and small sizes) in flavours like pista cherry, faux rocher, banana honey almond and apple tart. If you’re looking for a pop of something decadent that still feels more than just a square of chocolate, sample the Seabuckthorn Meringue Pie cube, created in partnership with Project Roots by chef Prateek Sadhu that focuses on providing a platform for foraged produce from Jammu, Kashmir, Leh and Ladakh. Thanks to their coffee background, the team has been able to push technical boundaries and experiment with multiple roasting techniques on the same cacao bean to understand how the flavours change. “We’ve gotten really nerdy, but we’ve had a blast,” laughs Neha Joshi, operations director at Subko.

As with everything Subko, the design—of the space and the new retail line—is delightful, allowing customers to discover new facets of the offering with each visit and purchase. Look out for screen-printed concrete slabs with illustrations of the cacao bean and slick reinterpretations of the chocolate-making process across the 2,000sqft space. We particularly love how the origami-esque packaging of the chocolate cubes unfolds, making each bite seem like a little gift, to yourself.  

A podi chocolate bar, from the experimental line. Photo: Hassan Haider

“The intent of Subko with this space is to reimagine and redefine how an agriculturally rooted, 'serious' pod-to-bar craft chocolate maker can also immerse itself into the world of innovative, R&D driven fine confectionery, which features connective tissue between Subko's Coffee Roastery and Craft Bakehouse,” says Rahul. While India’s cacao scene is bursting with innovation, skill and expertise, Subko Cacao, with its world-class packaging, mad scientist experimentation and experiential consumer education around chocolate helps push the envelope to spur a greater metamorphosis of the homegrown artisanal chocolate movement. One thing’s for sure: the future is looking pretty damn sweet.

The Cacao Mill by Subko opens 9am onwards on 3 March. 2nd Pasta Lane, Apollo Bandar, Colaba.

Here's what you can expect at The Cacao Mill by Subko

On the top section of the Cacao Mill . Photo: Jeff Nelson

Chocolate Orange Fudgy Cookie at The Cacao Mill by Subko. Photo: Hassan Haider

The cube packaging tells the story of Subko Cacao. Photo: Hassan Haider

The classic one by Subko Cacao. Photo: Hassan Haider

Cacao in multiple Indian languages along the walls of the mill. Photo: Jeff Nelson

Cross sections of the big cubes.  Photo: Hassan Haider

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The Morde story begins on an auspicious date: the 31st of December, 1983. With the turn of the new year, Mr. Chandrakant Morde firmly established the foundation of a company in a small Maharashtrian village called Manchar. We pay homage to our localized roots where we have, and continue to give 90% of all on-site employment to locals. Our products are manufactured in a highly automated plant, which is HACCP, FSSC 22000 & Halal certified. The Morde legacy speaks for itself, where we continue to be the backbone of the FMCG industry in India for over 35 years. Our cocoa is sourced with extreme care from the choicest of farms in Ghana, Ivory Coast, and India. We are the go-to brand for businesses that need chocolate. In any form. We produce chocolates, fillings, creams, compounds, cocoa products and decorations in addition to inclusions, chocopastes and even chocodips! We know that nothing can truly ever replace chocolate. That special chocolate moment is universal for all of life’s ups and downs and we want it to be a Morde moment.

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What does it take to build a chocolate factory in the heart of Mumbai?

Subko founder, rahul reddy spills the beans on the brand’s latest offering—the cacao mill..

For starters, calling Subko’s Cacao Mill a chocolate factory in the headline might be a misnomer, for according to Rahul Reddy, founder of Subko Specialty Coffee Roasters, the vision is to champion cacao, rather than chocolate itself. “If Subko was to try and do something around chocolate, it had to be more around cacao. So, there is a distinction in nomenclature we’ve tried to make—that’s why we’ve called it Subko Cacao and have a space called the Cacao Mill, and not a chocolate mill or a chocolate factory,” he explains.

Walking through the tiny bylanes of Mumbai’s Colaba Causeway neighbourhood, you’ll spot the blink-and-you’ll-miss Subko signage. Once you step inside, you won’t find any singing oompa loompas , edible meadows, or a chocolate river flowing down the middle, a la Charlie and the Chocolate Factory . Instead, you will be greeted with a front-row view of cacao beans being transformed into bars, a cafe spotlighting chocolate in its myriad forms, and a tiny cacao sapling thriving in the heart of the space. 

Bazaar India sat down with Reddy to get the scoop on what goes into creating a chocolate factory. Harper's Bazaar: Where did the idea of Subko Cacao Mill come from?  Rahul Reddy: About a year ago, we wondered what could be a natural extension for Subko. Before we tried expanding, we wanted to explore a missing piece, and it ended up being, what I consider, the cousin of coffee—cacao. It started with the notion that coffee has an interesting cousin that grows in the same agricultural landscapes and terrains in four states of South India.

HB: The mill is housed in an old textile factory, and the space seems to form a big part of its identity—how did you discover it, and how was the process of converting it into the cacao mill that it is today?   RR: From what I know, this place had a few lives—first an old textile mill, then an art gallery, and a gym. I didn’t look for this space; it came up through somebody. When I was brought here, it was nothing like how you see it today. I realised its tall ceiling and big wooden rafters caught your attention, and there had to be an element of pushing spatial limitations in the centre of Mumbai. People don’t expect to walk into a space like this when they see it from the outside; this ties into our concept of defying your expectations of Indian cacao. 

Secondly, new experiences like the Cacao Mill had to have a layer of discoverability that I deeply believe in. We needed the space to be off the beaten path, a space you would put a little effort into finding, if you cared about craftsmanship. Though our in-house creative studio team was involved in the process, we collaborated with Stand designs for the architecture; we’ve worked with them on our last two projects (Subko Coffee Roastery and Craft Bakehouse).  HB: The cacao plant seems to be the star of the mill—with a cacao tree present at its heart, and the branding as well—tell us more about the decision to do so.   RR: I was sure the experience needed to be around the raw material that chocolate is made of. I wanted these visual markers—the cacao pod and the bean—in this space and on our packaging. That explains the cacao plant growing inside the mill and the motifs on our packaging and around the mill. You cannot make nibs without the roasted bean, and you can’t get chocolate without nibs. So, for me, the bean and the pod are essential. We have a responsibility to spread the gospel of cacao first; the chocolate becomes incidental. It’s critical to have these stories told through visual motifs and not talk about chocolate only in terms of deliciousness, which is obviously the end goal. HB: Instead of bean-to-bar, why have you positioned Subko Cacao as a pod-to-bar experience? RR:  This space had to represent the idea that we intervene at the farm level and communicate with multiple farmers across India. We don’t want to solely purchase beans—we are actually visiting farms, looking over the process of fermentation, drying practices, transferring knowledge, and experimenting with the processing. 

HB: What are some of the local cacao farms that you are hoping to highlight with your offerings?   RR: We wanted to create delicious chocolate and share farm-level stories around it the way we have done with our coffee. Our dark chocolate terroir series requires a minimum of 70 per cent cacao content to qualify, and we have created a multi-location programme with farms across Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh for it. In each of these states, we have at least one plantation with whom we work on micro-lots of cacao that get transformed into chocolate for the series.   HB: How was the process of creating the unique chocolate range for Subko Cacao like? RR: We made our first batch of carbonically-macerated cacao. Carbonic maceration is a wine-making process where you put grapes in a large stainless steel vat, remove all the oxygen, and rotate carbon through the vat for the grapes to ferment in a carbon-rich environment. This method has become quite popular among coffee producers in recent years to create specialty coffee. We believe we are pioneering this technology in chocolate. It creates a plum-y, wine-y flavour. We’re also doing a cool series of projects with Prateek Sadhu and cacao is the first. Sadhu and I are working on sourcing local mountain ingredients and applying that to Subko initiatives. For the first iteration, we made a beautiful jam with sea buckthorn, a Himalayan sweet and sour berry. It went into two different chocolate cubes—one is our take on lemon meringue pie with sea buckthorn, and another almond butter sea buckthorn flavour. 

Our experimental range acts like a connective tissue between other Subko verticals. For one of the offerings, we have deconstructed a Subko Cold Brew Chocolate Tart into a bar with inclusions—made with a coffee-laced version of Nutella and the signature tart base. Another cool thing we’ve done is a podi milk chocolate, inspired by the chili chocolate combo from Mexico. We also have a version with chocolate as the base, which is then studded with podi and chocolate-coated almonds.  HB: Did the existing Subko Coffee Roastery and Craft Bakehouse have an influence on the Cacao Mill—how did you ensure a synergy between all three?  RR: 100 per cent! We built Subko Cacao Mill so that it could reflect an evolution of the Roastery and the Bakehouse. We applied the same principles in packaging, transparency of the process, and ultimately, the products. For instance, our Bakehouse uses a lot of chocolate and our Roastery uses chocolate in mocha, so everything is integrated. 

All images: Courtesy Subko Cacao

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$100 / PERSON

friday 6 pm

Our truffle-making class is a fun, interactive activity to enjoy with family, friends, or teammates. Learn the process of blending creamy ganache using our two-ingredient chocolate, then hand-roll your ganache into truffles. We supply all necessary materials (including truffle toppings) to make a generous truffle batch — simply arrive ready to plunge your hands in chocolate.

Chocolate 101

$40 / person

WEDNESDAY 6 PM

This class is one of our favorites — interactive and engaging, with light, fun content. It is a perfect introduction to single-origin, two-ingredient craft chocolate. We explore many of the common ingredients used in craft chocolate bars, tasting each component individually, and learning about its' purpose. For a delicious finale, you will participate in a blind taste test of a variety of chocolate bars from other makers, and try to guess which ingredients are present.

Chocolate Tempering

Intermediate

$125 / person

On specific saturdays

In our Chocolate Making class, we learn about bean-to-bar chocolate production from dried cocoa beans to melted, refined chocolate. Our Tempering class teaches you what comes next — the process of tempering chocolate to create a smooth, shiny, delicious chocolate bar with a perfect, snappy crystal structure. Our Educators will guide you through the mechanics of tempering two-ingredient chocolate, and the process of foiling and wrapping a Dandelion chocolate bar. In addition, you will prepare chocolate mendiants from tempered chocolate. You will leave class with 28 finished mediants, as well as three full-sized finished chocolate bars — hand-wrapped in gold foil and custom-patterned paper, with your own blank label.

Tequila & Chocolate

7 PM, SATURDAY, OCT 26

We sat down with Fernando Merino and learned more than expected about the process and history of tequila. Then came the fun part– finding the best expressions of tequila to pair with our single-origin dark chocolate. In this experience, Fernando and Chef Durfee will share their expertise, serving several pours of tequila with our single-origin dark chocolates. 

DINING AT BLOOM

We’re excited to let you know that we are officially open with limited hours, Thursdays through Saturday (for now). Come visit us and enjoy exclusive menu items, such as chocolate-almond Babka French Toast; a freshly baked chocolate Soufflé topped with house-made cocoa-nib ice cream; and much more. Available for walk-ins or contact Guest Care to reserve space for private event.

16TH STREET FACTORY

THURSDAY: 7:30 AM - 5:30 PM

FRIDAY: 7:30 AM - 6:30 PM

SATURDAY: 9:00 AM - 6:30 PM

OFF-SITE EXPERIENCES

Our classes, tastings, and events may be tailored into private, off-site experiences at your request. Please contact us to design your special experience.  

All of our classes, tastings, and tours can be made into private off-site experiences at your request. Contact us to curate your experience.

VIRTUAL EVENTS

Virtual Chocolate Tasting

TEAM BUILDING

$75 / PERSON

friday 5 pm

You’ll receive a flight of five distinctive chocolate bars, featuring a range of the flavor notes — from fudgy to fruity — that may be found in chocolate made of well-fermented cocoa beans. With guidance from an expert Chocolate Educator, you’ll expand and refine your palate as you learn specialized techniques and specific vocabulary to identify tasting notes in chocolate. You'll gain knowledge that will enliven any future chocolate adventure.

Already ordered your kit?

Please email [email protected] with any questions.

Request a Private Experience for Your Group

Most of our classes, tastings, and events may be made private for your group. Please submit the form below, telling us what sort of personalized experience you'd like to create, and we'll be in touch.

Please allow 48 hours for our team to be in touch and to confirm availability and details.

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Grenada: 473-437-1839

USA: 603-756-3470

The Diamond Chocolate Factory

When you're visiting Grenada, take a 45-minute drive up the coast to the Diamond Chocolate Factory in Victoria, where Jouvay chocolate is made. Stop in for a tasting, a factory tour, or an agro-tour at our model organic cocoa farm. Enjoy a Jouvay chocolate smoothie or a locally brewed chocolate beer in our café. Visit our gift shop, where you can buy crafts made by local artists and artisans.  

Tour the factory 

Directly behind the factory, in a lush tropical garden, lay the ruins of the monastery, and an ancient aqueduct. come take a free tour of our historic building, and view the machines that make jouvay chocolate. round out your tour with a tasting of all the flavors we make. call 473-437-1839 to schedule a tour. or come on up and take a chance., gift shop & cafe.

We invite you to stop in at our café. Sit inside or outside and enjoy a chocolate smoothie, cocoa tea, or a locally brewed chocolate beer.

view our menu here

We are open 7 days a week,

8 am to 4 pm..

Agro-tour at our model organic cocoa farm

Stroll through our lovely 3-acre cocoa and spice farm, managed by our partners at the Cocoa Farming Future Initiative (CFFI).

The farm is laid out with paths and informational signs for free self-guided tours.

Our farmers are happy to answer your questions when they are available.

WATCH THE BEAN-TO-BAR PROCESS AT THE DIAMOND CHOCOLATE FACOTRY

PLACES WE LIKE

As you take Diamond Street up to the factory, you might want to stop in at everybody's favorite watering hole, Shy's. 

Petite Anse

You have the best of both worlds available here at Petite Anse. You can either kick back and take it easy by relaxing on the beach or alongside the pool. Or you can be adventurous and take a tour of the local waterfalls, go turtle watching or hop on a boat over to Sandy Island for a "freshly caught" BBQ fish lunch.

True Blue Bay

True Blue Bay Boutique Resort is a family-owned and operated, climate-smart boutique hotel, located on the south coast of the beautiful island of Grenada.

Every May, True Blue Bay hosts an annual chocolate festival celebrating Grenada's natural resources, fertile environment and sustainable chocolate-making culture. 

The House of Chocolate

House of Chocolate is a unique and beautiful hand crafted mini-museum portraying the history of chocolate. It features a small café with delicious chocolates made onsite; you can also enjoy other treats including ice cream, cakes and drinks. A small boutique carries a selection of all things made with cocoa in Grenada.

Art Fabrik is a shop in St George's featuring local crafts, fabrics, and jewelry. The shop is known for its hand-painted batik fabrics.

Rumboat Retreat

Rumboat Retreat is the perfect hideaway for the discerning traveler in search of the true Caribbean experience. If you wish to snorkel in the crystal clear waters of the Caribbean sea, go hiking in the ecologically diverse, tropical rain forests, or simply kick off your shoes and let the stresses of everyday life melt away then you need look no further…